Sweetheart Brownie Sundae 1/4 cup butter 2 squares (1 ounce each) semisweet chocolate 1 egg 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 cup all-purpose flour 1 cup vanilla ice cream, softened CHOCOLATE SAUCE: 1 cup water 1/2 cup baking cocoa 1/4 cup sugar 2 tablespoons butter Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Sweetheart Brownie Sundae cont. Confectioners' sugar In a microwave, melt butter and chocolate; stir until smooth; Cool for 10 minutes. In a large mixing bowl, beat egg, brown sugar, vanilla and salt until blended. Stir in chocolate mixture. Gradually add flour until well blended. Line an 8-in. square baking pan with foil; grease the foil. Spread batter evenly into pan (batter will be thin). Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Cover and chill until firm. Using a 3-1/2-in. x 3-1/2-in. heart pattern or cookie cutter, mark four hearts on surface of brownies; cut with a knife. Spread ice cream on two hearts; top each with a Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Sweetheart Brownie Sundae second heart. Wrap in plastic wrap; freeze in a single layer overnight. For chocolate sauce, in a small saucepan, combine the water, cocoa and sugar; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 2-3 minutes or until thickened. Remove from the heat; stir in butter until melted. To serve, dust brownie hearts with confectioners' sugar and drizzle with warm chocolate sauce. Store sauce in the refrigerator. Yield: 2 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008